Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

I should just make my co-worker Debby Horneff my sous chef. She is the master at finding delicious recipes. She was the one who discovered Fudgy Chocolate Chip Toffee Bars and the Oreo truffles. I also have several other recipes from her in my recipe box to try. Both of us seem to be cooking/baking a lot with buttermilk. She said she had some leftovers in the fridge and found this recipe. She was talking about it in the lunchroom and of course, I immediately had to have the recipe. It came at a very convenient time too because we were having a friends’ sleepover and I had made a potato salad earlier in the week using buttermilk. It was meant to be! Since we were going out on Saturday, I wanted something easy to serve to my guests on Sunday morning, so I whipped up this bread and an egg casserole that I will be posting next week. This bread is absolutely delicious, the cinnamon in the middle is extremely gooey and spot on. I didn’t end up making the glaze, but I am sure that would have made the bread even better. It comes together in about an hour and you most likely have many of the ingredients already on hand. Not to mention your house smells delicious while it is baking. This will definitely be working its way into my rotation for various brunches throughout the year.

Cinnamon Swirl Quick Bread



  • 2 cups all-purpose flour
  • 1 1/2 cups sugar, divided
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 tbsp. ground cinnamon


  • 1/4 cup confectioners’ sugar
  • 1 1/2 to 2 tsp. milk


In a large bowl, combine the dry ingredients: flour, 1 cup sugar, baking soda, and salt. Combine the buttermilk, egg, and oil; stir into dry ingredients just until moistened. In a small bowl, combine the cinnamon and remaining sugar.

Grease the bottom only of a 9-in. x 5-in. x3-in. loaf pan. Pour half the batter into the pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar. Swirl a knife through butter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Once the bread is cooled, make glaze and drizzle on the cake.

Source: Taste of Home via Debby Horneff

Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.